Winter Squash Seeds,
Jaune Gros De Paris

These giant pumpkins should be planted after the last frost when the soil temperature reaches at least 70 F. This variety needs a long growing season of about 100 days to reach full size, so plan accordingly, especially in regions with shorter growing seasons. In cooler climates, you might start seeds indoors 2-4 weeks before the last frost and transplant them outdoors once the soil has warmed. If you're not sure how to find your first and last frost dates, consult our blog post 'Our Experts Answer Questions, Share Resources.'

Sow Jaune Gros de Paris pumpkin seeds directly in the garden or start them indoors in biodegradable pots. When sowing outdoors, plant the seeds 1/2 to 1 inch deep in mounds spaced 8-10 feet apart. It’s important to give the plants plenty of room to sprawl. Thin the seedlings to the strongest plant per mound after they sprout. If starting indoors, harden off the seedlings before transplanting them outdoors to avoid transplant shock​. Don’t let transplants become rootbound; don't disturb roots while transplanting.

Jaune Gros de Paris pumpkins are heavy feeders and prefer regular fertilization throughout the growing season. Begin with a balanced fertilizer at planting time, and once the plants start flowering, switch to a high-phosphorus fertilizer to promote fruit development. Mulching around the plants can help retain moisture and suppress weeds. Common pests like squash bugs and diseases such as powdery mildew can affect the plants, so regular monitoring and organic control methods are recommended​.

• There are four main species of squash: Cucurbita maxima, C. pepo, C. moschata, and C. mixta. They will not cross pollinate with each other, so it is possible to grow one of each species for seed saving without worrying about cross pollination.
• If you are planning to grow several varieties of more than one species, you can bag the blossoms and hand pollinate to avoid crossing.
• Whether it is a summer or winter squash, you must let the fruit completely mature before extracting the seeds, and cure for at least two weeks.
• Scoop the seeds, place them in a bucket, and add just enough water to cover. Let sit at room temperature to ferment for two days before rinsing off the pulp.
• Lay seeds out to dry on newspaper or paper plates.
• Stored in a cool, dry place, seeds will remain viable for up to four years.